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Go from Grain to Glass at Stoll and Wolfe Distillery

At Stoll and Wolfe Distillery in Lititz, event guests can take private tours of the facility and enjoy customized craft cocktail and catering menus in the 1,500-square-foot tasting room. On the hour-long tour, guests learn about grain to glass production and have the opportunity to taste three different spirits. A single tour group can accommodate up to 50 guests.

“People like seeing the methods of production and then getting to try the product,” says co-owner Avianna Wolfe.

Wolfe and her husband Erik own the facility along with master distiller Dick Stoll. Before delving into the world of distilling, Wolfe owned her own catering business in New York City. She used her experience to create both a regular snack menu of meat and cheese plates, paninis, olives, nuts and pickles for the tasting room and customized F&B menus for private events.

The tasting room, which functions as the distillery’s main event space, can be reserved for private events of up to 70 guests. The space has accommodated a variety of events in the eight months it has been open, including private dinners, corporate team-building meetings, rehearsal dinners and birthday parties. The distillery’s outdoor patio can also function as private event space when the weather permits.

Bay Area Rapid Transit’s (BART) Sustainable Convention Travel Program allows planners to provide eco-friendly travel options for San Francisco conventions and meetings. The program establishes a platform that facilitates the use of SFO transfers by convention staffs and attendees; the program can also help reduce staff travel costs. Most downtown San Francisco hotels are located within six blocks of a BART station (Civic Center, Powell Street, Montgomery Street and Embarcadero).

Dallas is famous for a lot of things, but one you may not be aware of is its claim to fame as the home of the frozen margarita! In 1971, Dallas inventor, entrepreneur and restaurateur Mariano Martinez invented the frozen margarita machine, adapting it from a soft-service ice cream machine. That first machine now sits in the Smithsonian National Museum of American History.